Glossary B

The food glossary +++ Popular Articles: 'Batao', 'Burro fuso', 'Belekoy'

Braciola is the Italian term which means small size of meat, cutlet or chop of pork, veal, lamb. In southern Italy, bracciola or brasciola may refer to a stuffed roll of meat or fish

Braciola di maiale is the Italian term for "pork chop".

Braciola di manzo isthe Italian term for "rib steak"

Braciolina is the Italian food of pork involtino stuffed with pine nuts and raisins, used for ragu napoletano.

Bracioline is the Italian term for "cutlets", small lamb cutlets, sometimes rolled around a tasty stuffing of chopped pork

Braeburn apple is a variety of apple which color varies from greenish-gold with red sections to nearly solid red.

Braiser is a French term meaning "to braise"

Braiser is pronounced "breh-zeh"

Braiser pan is a type of pan that is made specifically for braising foods.

Deutsch: Schmoren / Español: Estofado / Português: Refogar / Français: Braisage / Italiano: Brasatura

Braising is a cooking method that involves two key steps: searing food at a high temperature and then cooking it slowly in liquid at a lower temperature. This technique is particularly suitable for tougher cuts of meat and hearty vegetables, as the slow cooking process helps to tenderize the ingredients and enhance their flavors.

Bramata refers to Italian fine cornmeal, finer than flour used in polenta

Bramata is pronounced "brah-mah-tah"

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Glossary B

Braciola

Braciola di maiale

Braciola di manzo

Braciolina

Bracioline

Braeburn apple

Braiser

Braiser pan

Braising

Bramata

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